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Fish Arroz Caldo served with fried fish fillet, scallions, and crispy garlic
Filipino rice porridge with fried fish and ginger

Creamy Fish Arroz Caldo with Crispy Garlic

Author: Flavelo
Recipes Main Courses Soups
Arroz Caldo is the Philippines' answer to congee, a dish with a Spanish name but a purely Asian soul. This ginger-infused garlic rice porridge is the ultimate comfort food: filling, warming, and easy to digest. This fish version is lighter than the traditional chicken recipe, but the topping of golden, crispy garlic is mandatory—it provides the perfect textural contrast to the creamy porridge.
🕒 Prep Time 15 mins
🍳 Cook Time 35 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Filipino

Ingredients

Equipment Needed

  • Heavy-bottomed pot (to prevent burning)
  • Frying pan for fish and garlic

Allergen Information

⚠️ Fish

Instructions

1 ✓

Prepare the topping first: Slice 4 cloves of garlic thinly. Fry in cold oil over low heat until golden brown and crispy. Strain and transfer to paper towels. Reserve the garlic-infused oil!

Tip: Garlic continues to cook from its own heat after removal, so take it out when it's just light brown to avoid bitterness.
2 ✓

In a heavy pot, use the reserved garlic oil to sauté the onion, the remaining garlic, and the julienned ginger until the onions are translucent.

Tip: This is when the spicy aroma of the ginger infuses into the oil.
3 ✓

Add the washed rice and toast for 1-2 minutes until the grains turn opaque/white.

Tip: Toasting the rice adds flavor before it starts absorbing the liquid.
4 ✓

Pour in the stock, bring to a boil, then reduce heat to low. Simmer covered, stirring occasionally, for 25-30 minutes until the rice breaks down and creates a porridge consistency. Season with fish sauce.

Tip: The consistency should be like a thin oatmeal. If it's too thick, add more water.
5 ✓

Meanwhile, season the fish with salt and pepper. Pan-fry in a little oil until cooked through, or cube it and poach directly in the soup for the last 5 minutes (for a softer texture).

Tip: Frying adds texture, while poaching makes the flavor more harmonious.
6 ✓

To serve, ladle the porridge into bowls, top with the fish, sprinkle with the crispy garlic and scallions, and squeeze fresh lime juice over the top.

Tip: The acid (lime) is essential to cut through the starchy, savory flavors.

Recipe FAQ

Why did the rice stick to the bottom?
Rice porridge has a high starch content, causing it to thicken rapidly. You need to stir frequently and add more liquid if it becomes too thick.

Ingredients

  • 1 cup Short-Grain or Jasmine Rice (for starchiness)
  • 1 lb White Fish Fillet (e.g., Cod or Halibut)
  • 1 small Onion (finely chopped)
  • 6 cloves Garlic (sliced)
  • 1 piece Fresh Ginger (approx. 1.5 inches, julienned)
  • 6 cups Fish Stock or Water
  • 2 tbsp Fish Sauce
  • 3 tbsp Vegetable Oil
  • 1 tsp Salt and Black Pepper
  • 2 stalks Scallions (green parts, for garnish)
  • 1 whole Lime (cut into wedges)